Wednesday, March 03, 2010

I am sure most foodies and open-minded, when it comes to food, individuals have probably tasted the famous miso soup.

But what is miso?

Miso is an important seasoning that has been consumed over 1,300 years. Miso is made of three basic ingredients: soybean, salt and malt (koji). However, there are four varieties of miso, depending on the malt ingredient: Rice, Barley, Bean and Blend.

2. Mugi Miso (barley-malt miso, sweet to full-bodied, light yellow and red in color, mainly in Fukuoka area of Japan)This type has the texture of barley and a tempting aroma. It is recommended for spicing up simple dishes and is great as dipping sauce for pork dishes and salads.

3. Kome is a rice-malt miso and is the most common miso in the country. It comes in three different colors and flavors:

a. Rice-malt miso, white and sweet, Kyoto areaIt has a soft taste and the lowest amount of salt among all miso. It matches well with fish dishes and desserts

b. Rice-malt miso, light yellow, semi-sweet to full-bodiedThis is a very common variety, widely used in Japan. It pairs perfectly with chicken dishes and white wines

c. Rice-malt miso, red and full-bodied, preferred in cold areas of JapanThis has rich and thick flavors; you only need to add just a small amount to your dish to get the flavors. It pairs well with meat dishes and red wines.